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Greek meatballs in smoked tomato sauce + Greek salad


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Yes, most readers of my BBQ blog know it by now, I am addicted to good food, especially the Greek cuisine I like very much. And if you can’t go to Greece, you can go to Greece. With these super tender meatballs, fresh salad with feta cheese and rice with tomato paste.

By first grilling the meatballs and smoking the sauce, you get a very special taste and a surprising and striking red colour. Bon appetit! Oh yeah, do yourself a favor and buy some good minced meat at the butcher. I made this dish with Livar minced meat from Beef & Steak (Livar = Limburg pig), much tastier than the minced meat from the supermarket.

Greek meatballs in smoked tomato sauce + Greek salad

0.0 from 0 votes
Course: Main, Main courseCuisine: GreekDifficulty: Easy




Cooking time





Greek meatballs, also called keftedakia . Oh so delicious, and simple to prepare. A feast for a deadly weekday, and for weekends! Oh well, make 5 balls, then leave 1 for the chef for the next day, then itu0027s secretly even tastier!

BBQ Mode

Houd je scherm aan tijdens de bereiding

Ingredients Greek Meatballs in tomato sauce

  • 500 grams minced pork or half and half

  • 1 tin peeled tomatoes, the organic from the Mutti brand is delicious

  • 2 el dried oregano

  • 1 hand fresh parsley

  • 1 hand fresh mint leaves

  • 1 fluorescent salt

  • 1 fluorescent freshly ground black pepper

  • 1 fluorescent cumin seeds

  • 2 fluorescent smoked paprika

  • 1 fluorescent coriander powder

  • 2 toes garlic

  • Ingredients Greek salad
  • 1 st red onion

  • 1 st green bell pepper

  • 1 container cherry tomatoes

  • 4 el white wine vinegar

  • 4 el Greek extra virgin olive oil

  • 2 el honey

  • 0.5 st cucumber

  • 1 block Feta cheese

  • 1 fluorescent dried oregano

  • 1 hand capers

  • 2 hands kalamata olives

  • Rice in tomato sauce
  • 200 grams basmati rice

  • 1 st star anise

  • 2 toes cardamom

  • 1 pinch of pepper

  • 1 cube vegetable broth

  • 1 can Mutti tomato paste

  • Supplies
  • BBQ With Lid

  • Smoking wood, I do like olive smoking wood a lot for a Mediterranean dish like this

  • bbq tongs

  • Skillet or pan

  • Spacious bowl for the salad


  • Finely chop the fresh herbs and garlic. Cutting, not chopping like a caveman. That way the flavors are preserved ;-)
  • Add the minced meat, fresh herbs, garlic and dried herbs (keep 1 tbsp of oregano aside for the sauce) and mix nicely, with your bare claws of course! Let stand for 20 minutes to allow all the flavors to soak into the minced meat.
  • In the meantime, light your bbq and prepare yourself to grill directly over the charcoal at 180 degrees. Of course, you can also light the bbq first, whatever you find convenient.
  • Take the skillet or another pan, put in the peeled tomatoes and the tablespoon of oregano. Squeeze the tomatoes with your hands. Or a mash with a fork, but thatu0027s really for amateurs, such a fork.
  • Place your pan of sauce on the grill rack, sprinkle the smoke wood chips into the hot coals and close the lid of your bbq. Now the smoke can soak into your sauce wonderfully. 1 or 2 handfuls of smoking wood is fine.
  • Now start with the meatballs, make 5 balls of about 100 grams and flatten them slightly. A bit between a hamburger and a meatball so to speak. Then they cook a little faster.
  • When you are done with this, the sauce should already be simmering nicely. Now you can place the meatballs over the coals on the grill. About 4 to 5 minutes per side. So you can see some good grill stripes.
  • In the meantime, sprinkle some smoke wood into the coals for some extra smoke flavor.
  • When both sides are well grilled place the meatballs in the pan with sauce for about 15 to 20 min. Briefly turn the balls every 3/ 4 minutes.recipe greek meatballs from the kamado bbq 6
  • After about 15 to 20 minutes, your delicious Greek meatballs will be cooked! Set aside to cool and rest for about 10 minutes.recipe greek meatballs from the kamado bbq 6
  • Add some more pears and salt to taste. Taste it first, though!
  • The Greek Salad
  • Put the olive oil, white wine vinegar and honey in a large bowl, and mix a very briefly.
  • Cut the cherry tomatoes into 4 wedges and place in the bowl and mix with the marinade. Let approx. Marinate for 10 min.
  • Cut the cucumber into pieces, the green bell bell pepper into long strips and the red onion into half rings. And sprinkle on top of the tomatoes. Then add the capers and kalamata olives.
  • Place the feta on top of the vegetables, pour a good splash of olive oil on top, and then another teaspoon of dried oregano.
  • When everything is on the table, whoever has been lambasting the whole time may break the feta into pieces with a fork and mix it all together. That way we divide the tasks fairly right?
  • Finally, season the salad with a pinch of salt, and for those who dare, some freshly ground black pepper .
  • Rice in tomato sauce
  • Wash your basmati rice with cold water and put in a pan. Crumble a cube of broth, and freshly ground black pepper over the rice. Add the cardamom (break it up for a moment) and star anise.
  • Add cold water. Remember, 1 part rice, 1.5 parts water. Always add cold water only after you have seasoned.
  • Put your pan on high heat and let come to temperature quickly. Once boiling, turn off the heat and leave the pan with lid on for about 10 minutes to allow the rice to steam until tender. Do not drain.
  • No sneaking peeks, pervert!
  • After 10 min your rice is cooked, then add the can of Mutti tomato paste, mix well and then you are done. Nothing to do but eat it.recipe greek meatballs from kamado bbq 8
  • Now itu0027s time to serve everything, enjoy. Or “Kalí órexiu0027 in Greek.


  • Looking for an affordable supplier for star anise, cardamom and all the other herbs and spices I use? Then check out van Beekum sperijen.
  • This recipe was made on my Grill Bill kamado, but can of course be made on any other bbq, as long as it has a lid.

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